Heat the oil in a frying pan over a medium-high heat. Add the mustard seeds and the curry leaves, cook until they start to crackle. Remove from the heat and set half of the leaves aside for serving.

In a mixing bowl, combine the gram flour, ginger, Patak’s Tikka Masala paste pot, salt and crushed black pepper to taste. Add half of the fried curry leaves and all of the mustard seeds.

Add enough water (180ml if cooking a starter for 4) to make a batter thicker than fish and chips batter.

Toss the cauliflower in the batter. Heat enough oil for frying in a saucepan to 180°C and fry cauliflower florets one by one until golden brown and crispy. Remove to a plate lined with kitchen paper to drain. Serve garnished with the remaining fried curry leaves, the sliced red onion, lime wedges and mango chutney.